2 1/2 c. all purpose flour
3/4 c. confectioners sugar
1/2 tsp. salt
1 c. butter, softened
1 1/2 tsp. vanilla extract
1/2 c. chopped maraschino cherries, drained
1/4 c. chopped pecans and walnuts

FROSTING:

2 c. confectioners sugar
3 tbsp. butter, softened
2 tbsp. unsweetened cocoa
2 to 4 tbsp. milk or half and half
1/2 tsp. vanilla extract

In a large bowl, combine the flour, 3/4 cup confectioners sugar, salt, 1 cup butter, 1 teaspoon vanilla and almond extract. Mix well. Stir in the cherries and pecans.

Shape into 3/4 inch balls. Place 2 inches apart on ungreased cookie sheets. Bake in a 350 degree oven for 15 to 18 minutes or until smooth. Generously frost the cooled cookies.

Makes about 54 cookies.